Tabbouleh salad

Tabbouleh salad

Total: 50 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / people: 190 kcal
, Fat: 10 g
, Carbohydrate: 18 g
, Protein: 5 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To cook the bulgur wheat

1 ½dl water
50g bulgur
½tsp sea salt

Salad

2 spring onions incl. green parts, cut into thin rings
2 tomatoes, diced
1 slicing cucumber, deseeded, diced
1bunch flat-leaf parsley, finely chopped
1bunch peppermint, finely chopped
1 red chilli, deseeded, finely chopped
1 organic lemon, use grated zest and juice
3tbsp olive oil
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How it's done

To cook the bulgur wheat

Bring the water and bulgur wheat to the boil, season with salt, reduce the heat and simmer for approx. 5 mins. Remove the pan from the heat, leave to stand for approx. 5 mins., drain, allow to cool slightly.

Salad

Mix the onions with all the remaining ingredients. Mix in the bulgur wheat, cover and leave to infuse for approx. 30 mins.

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